Buttermilk Oven-Fried Chicken with Coleslaw

Buttermilk Oven-Fried Chicken with Coleslaw
Photo by Becky Luigart-Stayner

Ingredients

  • Chicken:
  • 1 ½ teaspoons sugar
  • 1 ½ teaspoons sugar
  • ½ teaspoon freshly ground black pepper
  • 4 cups packaged cabbage-and-carrot coleslaw
  • ½ teaspoon celery seeds
  • 2 tablespoons butter
  • + 97 more ingredients
    • 1/8 teaspoon salt
    • ½ teaspoon salt
    • 1/3 cup all-purpose flour
    • Chicken:
    • 1 cup low-fat buttermilk
    • 1/3 cup cracker meal
    • 1 cup low-fat buttermilk
    • 2 tablespoons butter
    • 1/3 cup all-purpose flour
    • ½ teaspoon freshly ground black pepper
    • 2 tablespoons butter
    • ½ teaspoon celery seeds
    • 4 (8-ounce) bone-in chicken breast halves, skinned
    • ½ teaspoon salt
    • 1 ½ teaspoons cider vinegar
    • 1 cup low-fat buttermilk
    • 2 tablespoons butter
    • 1 cup low-fat buttermilk
    • ½ teaspoon freshly ground black pepper
    • 4 cups packaged cabbage-and-carrot coleslaw
    • 4 (8-ounce) bone-in chicken breast halves, skinned
    • 1/3 cup all-purpose flour
    • 1/3 cup cracker meal
    • ½ teaspoon salt
    • 4 (8-ounce) bone-in chicken breast halves, skinned
    • 1 cup low-fat buttermilk
    • 1/8 teaspoon salt
    • ½ teaspoon celery seeds
    • Chicken:
    • ½ teaspoon freshly ground black pepper
    • 1/3 cup cracker meal
    • 1 cup low-fat buttermilk
    • 4 (8-ounce) bone-in chicken breast halves, skinned
    • 1/3 cup cracker meal
    • 1 cup low-fat buttermilk
    • ½ teaspoon salt
    • ½ teaspoon freshly ground black pepper
    • ½ teaspoon salt
    • 1/8 teaspoon salt
    • Chicken:
    • ½ teaspoon freshly ground black pepper
    • 1/8 teaspoon salt
    • 4 (8-ounce) bone-in chicken breast halves, skinned
    • 1 ½ teaspoons sugar
    • ½ teaspoon celery seeds
    • ½ teaspoon salt
    • Chicken:
    • Coleslaw:
    • 1/3 cup cracker meal
    • 1/3 cup all-purpose flour
    • 1 ½ teaspoons sugar
    • 1 ½ teaspoons cider vinegar
    • Chicken:
    • 1 cup low-fat buttermilk
    • 2 tablespoons butter
    • 2 tablespoons butter
    • 1/3 cup cracker meal
    • 4 cups packaged cabbage-and-carrot coleslaw
    • ½ teaspoon celery seeds
    • ½ teaspoon freshly ground black pepper
    • 1/3 cup all-purpose flour
    • 4 (8-ounce) bone-in chicken breast halves, skinned
    • 1/8 teaspoon salt
    • 3 tablespoons fat-free mayonnaise
    • Coleslaw:
    • 1/3 cup all-purpose flour
    • 3 tablespoons fat-free mayonnaise
    • 1 ½ teaspoons cider vinegar
    • ½ teaspoon salt
    • 3 tablespoons fat-free mayonnaise
    • Coleslaw:
    • ½ teaspoon celery seeds
    • 4 (8-ounce) bone-in chicken breast halves, skinned
    • 1/3 cup cracker meal
    • 1 ½ teaspoons cider vinegar
    • 1/3 cup all-purpose flour
    • Chicken:
    • 1 ½ teaspoons cider vinegar
    • 3 tablespoons fat-free mayonnaise
    • ½ teaspoon freshly ground black pepper
    • 1 ½ teaspoons sugar
    • 1/3 cup cracker meal
    • 3 tablespoons fat-free mayonnaise
    • 4 cups packaged cabbage-and-carrot coleslaw
    • 1/3 cup all-purpose flour
    • Chicken:
    • 4 cups packaged cabbage-and-carrot coleslaw
    • Coleslaw:
    • 4 cups packaged cabbage-and-carrot coleslaw
    • 1 ½ teaspoons cider vinegar
    • 2 tablespoons butter
    • 3 tablespoons fat-free mayonnaise
    • 4 (8-ounce) bone-in chicken breast halves, skinned
    • ½ teaspoon salt
    • 1 ½ teaspoons sugar
    • 2 tablespoons butter
    • 1/8 teaspoon salt

1. To prepare coleslaw, combine first 6 ingredients; toss to coat. Cover and chill. 2. Preheat oven to 425°. 3. To prepare chicken, combine buttermilk and chicken in a shallow dish, turning to coat. 4. Combine flour and cracker meal in a shallow dish. Transfer chicken from buttermilk to a work su...

View full recipe at My Recipes

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